Recipe: Wine-Braised Cabbage

Recipe: Wine-Braised Cabbage

Faith Durand
Jan 24, 2007

Cabbage is not always the most aesthetically appealing vegetable, and stewed cabbage sounds practically Dickensian. But I'm here to tell you that braised cabbage is absolutely worth adding to your winter recipe lineup.

Braising ribbons of cabbage in butter and wine steams away the sharp, sometimes bitter flavor of raw cabbage, leaving an entirely new vegetable. It's soft, sweet and juicy - a warm, delicate vegetable for a winter's evening. Dusted with fresh Parmesan it's even better.

Wine-Braised Cabbage

serves 4

1 head green or Savoy cabbage
4 cloves garlic, smashed
3 tablespoons butter
2/3 cup white wine
Salt and pepper
Freshly grated Parmesan cheese

Take the outer leaves off the cabbage and rinse it. Cut it into quarters and core it, then slice each quarter into ribbons.

Heat the butter in a large, heavy pot over medium heat. When it has melted, add the garlic and cook until golden and soft. Add the cabbage and stir until the cabbage is coated in butter. Cook, stirring frequently, over medium heat until the cabbage is translucent and beginning to brown a little - about 5-8 minutes.

Add the wine and bring to a light boil, then reduce the heat to low, cover, and cook for about 15 minutes or until the cabbage is tender. Season with salt and pepper and serve with fresh Parmesan. This keeps very well and even improves over a few days in the fridge.

Related: Joy's Amazing Cabbage Casserole

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